What are you brewing?

[nzbrewer]

Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

[Mr Agsy]

Hoppy American Amber Ale

My grains just arrived for this recipe so going to brew it up this weekend.. It was a recipe taken from another forum that i slightly modified due to the LHBS not having any magnum hops and  Dennys Favorite 50 yeast (wyeast 1450).. I'm also going to lower the IBU's from the orig recipe..

Yeast: US-05
Batch Size (Gallons): 5 gallons = 19 liters
Target Original Gravity: 1.065
Target Final Gravity: 1.015
IBU: 40
Boiling Time (Minutes): 60

4.53 Kg Pale Malt (2 Row)

454g Crystal Malt -   light

454g Munich Malt

227g Biscuit Malt

227g Crystal Malt - Medium

227g Golden Naked Oats

56 g Chocolate Malt

7 grams Columbus hops 60 min boil

28 grams US cascade hops 10 min boil

28 grams US centennial hops 10 min boil

28 grams US cascade hops 0 mins

28 grams cenntenial hops 0 min

US 05 Ale yeast

Mash in 17 liters at 152 f (67 degrees) for 60 mins

Batch sparge with 17.5 liters at 158f (70 degrees) to to get boil volume of 23 liters

Ferment for two weeks at 18c - 20c

I'm hoping the finished product should look similar to this

[William Fitzgerald]

Been a while since I've posted on here...

Golden Ale (25L)

OG 1.051, FG 1.011

Est ABV: 5.2%

Bitterness ratio: 0.684

4.80kg 2-Row

1.00kg Munich Type 2

200g Caramunich Type 1

24g Pacific Jade @60

16g Pacifica @15

Whirlfloc tablet @10

Yeast nutrient @5

16g Pacifica @0

WLP007 Dry English Ale Yeast (I want to repeat this recipe with WLP060 and WLP570 sometime).

Mash in: 15.5L water @73C. Rest at @66C for 75 mins.

Fly sparge: 27.5L water @75C

Pre boil gravity 1.038 (temp adjusted)

Boil 90 mins

Fermentation: 2 weeks. First week @18C then raise to 22C.

[Cain Harland]

Got this on the boil at the mo.

IBUs are probably a bit lower than stated as I calculated for Sav then decided to go with a 50:50 mix of sav and simcoe.

Efficency will probably be way off as I started crushing the grain directly into the strike water but had the drill on reverse so it shot a bit of crushed grain round the outside.

Sav and simcoe 20L

Original Gravity: 1.070 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 9.43 (6.0 - 15.0)
Alcohol: 6.89% (5.5% - 7.5%)
Bitterness: 70.1 (40.0 - 70.0)

Ingredients:
6.0 kg (93.4%) Gladfields Pale Ale - added during mash
0.1 kg (1.6%) Carapils®/Carafoam® - added during mash
0.2 kg (3.1%) Pale Crystal Malt - added during mash
0.12 kg (1.9%) Acidulated Malt - added during mash
7.5 g (3.3%) sav and simcoe (14.0%) - added first wort, boiled 90 m
5.0 g (2.2%) sav and simcoe (14.0%) - added during boil, boiled 60 m
13.5 g (6.0%) sav and simcoe (14.0%) - added during boil, boiled 20 m
50.0 g (22.1%) sav and simcoe (14.0%) - added during boil, boiled 10 m
50.0 g (22.1%) sav and simcoe (14.0%) - added during boil
50.0 g (22.1%) sav and simcoe (14.0%) - steeped after boil
50.0 g (22.1%) sav and simcoe (14.0%) - added dry to primary fermenter

[Mark Nijssen]

I brewed this on Saturday

Hoppy Red Ale - all Gladfields (well almost) first big brew at 66 litres SG 1.051 so hopefully around 5%abv. Based on a mad fermentationist recipe.

American Ale Malt 86%

Munich 6%

Redback 6%

Pale Chocolate 2%

1272

green bullet @ 60mins

Amarillo and Centennial @ flameout/whirlpool

dry hop same at 3 days

dry hop same at 7 days

split into thee fermenters

I have experimented with one and after the krausen dropped I have added 3 sticks cinnamon and 2 vanilla pods and 2kgs of manuka honey for a wee Christmas cakey type deal. I estimated that this should end up at around the 7.5-8% mark

[David R]

Tis the season for it, I'm brewing this pils tomorrow; http://www.forum.realbeer.co.nz/group/clone-brews/forum/topics/panh...

[William Fitzgerald]

Funny, I am brewing a Pilsner this Saturday as well. I have finally managed to acquire some Riwaka hops. All malts from Weyermann.

25L batch

Mash water: 15.5L @73C

5.00kg Pilsner Malt

1.00kg Vienna Malt

200g Acidulated Malt

Mash for 75 mins @66C.

Sparge water: 28.0L @75C

Boil 90 mins

25g Magnum @60

25g Riwaka @20

25g Riwaka @10

Whirlfloc tablet @10

Yeast nutrient @5

50g Riwaka @0

WLP802 Czech Budejovice, 2x 1.75L starters

Primary: 3 weeks @10C + 2 days @18C

Secondary (lagering): 5 weeks @1C

Carbonation should be 2.3 - 2.5 vols (so add 1 tsp sugar per 750ml bottle if bottle carbonating).

OG 1.052

FG 1.010

Est ABV 5.4%

BU:GU 0.826

N.B. I add 1/2 tsp gypsum to my mash and sparge water, and to the boil now whenever I brew a hop-forward beer. My brewing water is soft, low in sulfate...doctoring it has definitely helped the beer retain bitterness.

[Steve Dorrington]

My second Pilsner is based on a Homebrew West recipe. "NZ Hoppy Pilsner"

5kg NZ Pilsner

150g Carahell

300g Gladiator

100g Acidulated Malt

Mash at 62degC for 60 mins, recirc at 65 rising to 75 deg C over 30 mins. 

Got 33L @ SG1.037  

90 min boil.  

7g Southern Cross hops @ 60 mins

10g Motueka @ 20 mins

60g Motueka & 10g NZ Cascade @ 10 mins

24L @ OG 1.047 

2x S-23 Yeast for 7 days

Ferment  @ 14 deg C

80g Motueka & 20g NZ Cascade for 4 days

Txfr secondary.

Work in Progress.  I'm looking for something thirst quenching and not too malty or sweet.  More like a lawn mowing beer.

 

[Cain Harland]

Schwarzbier
4-C Schwarzbier (Black Beer)

Size: 40.0 L @ 20 °C
Original Gravity: 1.053 (1.046 - 1.052)
Terminal Gravity: 1.013 (1.010 - 1.016)
Color: 21.83 (17.0 - 30.0)
Alcohol: 5.23% (4.4% - 5.4%)
Bitterness: 26.9 (22.0 - 32.0)

Ingredients:
5 kg (49.5%) Pilsner Malt - added during mash
4 kg (39.6%) Munich TYPE II - added during mash
.4 kg (4.0%) Caramunich® TYPE II - added during mash
0.5 kg (5.0%) German Carafa II - added during mash
0.2 kg (2.0%) Acidulated Malt - added during mash
65 g (65.0%) Pacifica (5.5%) - added first wort, boiled 90 m
17.5 g (17.5%) Pacifica (5.5%) - added during boil, boiled 20 m
17.5 g (17.5%) Pacifica (5.5%) - added during boil, boiled 5 m

single infusion at 64c

4packs mangrove jacks Bavarian lager

[Crusader-Rob]

For the first time in awhile I've got the opportunity to do something really different/interesting.
So I've decided to brew an imperial stout............with farmhouse yeast.
WLP670 to be exact
79% pale ale malt. From gladfield.
5.5% Amber malt.
5% pale chocolate.
5% Carafa II
2% caramunich II
2% special B
2% Roated wheat gladfield.
OG 1.085 FG 1.015
40IBU BITTERING
50g @5 east Kent Golding.

Had some 670 slurry. Wanted a big beer. Figured why not.

[Cain Harland]

Great brew day and first real run for the new RIMS tube. Being able to mash in a little low and bump the temp up sure takes a bit of pressure off. Would have been 100% simcoe but had a little bag of mosaic lying around so chucked it in at 1min hopefully it will add a little complexity.

Simcoe PA
14-B American IPA

Size: 40.0 L @ 20 °C
Efficiency: 70.18%

Original Gravity: 1.070 (1.056 - 1.075)
Terminal Gravity: 1.018 (1.010 - 1.018)
Color: 7.92 (6.0 - 15.0)
Alcohol: 6.92% (5.5% - 7.5%)
Bitterness: 55.8 (40.0 - 70.0)

Ingredients:
7 kg (50.5%) Gladfield Lager Malt - added during mash
6.0 kg (43.3%) Gladfield Pale Ale - added during mash
0.6 kg (4.3%) CaraMalt - added during mash
.25 kg (1.8%) Acidulated Malt - added during mash

Single infusion @  67c

10 g (1.7%) Warrior® (16.0%) - added first wort, boiled 90 m
40 g (7.0%) Simcoe® (13.0%) - added during boil, boiled 15 m
45 g (7.8%) Simcoe® (13.0%) - added during boil, boiled 10 m
75 g (13.0%) Simcoe® (13.0%) - added during boil, boiled 5 m
60 g (10.4%) Mosaic (13.0%) - added during boil, boiled 1 m
45 g (7.8%) Simcoe® (13.0%) - added during boil, boiled 1 m
100 g (17.4%) Simcoe® (13.0%) - steeped after boil
200 g (34.8%) Simcoe® (13.0%) - added dry to primary fermenter

3.0 ea Fermentis US-05 Safale US-05

[Mark Meyburg]

Sound nice - have you got any photos of your rims

[Cain Harland]

Heres the RIMS and little control panel. Its supposedly 3 kw but runs sweet of a 10amp circuit.